"Recipes from the Chef's Kitchen"

Show 244

Vidalia

1990 M. St. NWWashington, D.C.1 - (202) - 659 - 1990

Jeff Buben - Chef/Owner

Chef Jeff Buben,
1999 James Beard Award winner for Best Chef of the Mid-Atlantic, describes
his cooking as "modern American"heavily influenced by his classic culinary
training in French cuisine. Voted "Chef of the Year" by the Restaurant
Association of Metropolitan Washington.

Preparation:1) Take the Vidalia Onion and score it around
the top one inch deep.2) Peel the skin off the onion but leave the
skin on the bottom for preparation.3) Cut off the top of the onion to make it flat.4) Place the onion on a 12 inch square of aluminum
foil.5) Put 2 tablespoons butter on the foil.6) Add a little salt and pepper to the butter,
plus the brown sugar, fresh thyme, and the
minced shallot.7) Place the onion on the foil, flat side down.8) Crump up foil around onion - leaving extra
skin on the outside of the onion.9) Add a small amount of the sherry vinegar,
the balsamic vinegar, and the veal glaze.10 Bake in an oven at 350 degrees for 1 hour and 10
minutes.

Preparation for the Sauce:1) Saute (in butter) the Shiitake mushrooms
and the Crimini mushrooms and cut into
pieces.2) Add the other ingredients.3) Add juice of baked onion to sauce.4) Add some veal stock and sherry vinegar to
make a sauce.

Final Preparation:1) Place finished sauce on a plate.2) Take the baked onion from the foil and place
on the sauce.